Huijun Cui - Concepedia

Author

Huijun Cui

Shenyang Agricultural University

Also Known As

Hui-Jun Cui, Huijun Cui

Publications

Citations

H-Index

Concepts

All Affiliations

Shenyang Agricultural University Nanchang University State Key Laboratory of Food Science and Technology Chinese Academy of Agricultural Sciences Ministry of Agriculture and Rural Affairs

About

Huijun Cui is an author at Shenyang Agricultural University specializing in food chemistry, biochemistry, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Biochemistry	7	7	527
2	Engineering	5	5	186
3	Health Sciences	4	4	195
4	Medicine	4	4	379
5	Natural Sciences	2	2	130

Huijun Cui

Publications

968

Citations

H-Index

Page 1

	Year	Citations
Novel pH sensitivity and colorimetry-enhanced anthocyanin indicator films by chondroitin sulfate co-pigmentation for shrimp freshness monitoring Yiwen Bao, Huijun Cui, Jinlong Tian, Food Control Food ChemistryShrimp Freshness MonitoringBiochemistryBioanalysisAnalytical Chemistry	2021	198
Effects of α-casein and β-casein on the stability, antioxidant activity and bioaccessibility of blueberry anthocyanins with an in vitro simulated digestion Yuxi Lang, Bin Li, Er Sheng Gong, Food Chemistry Food ChemistryFood Bioactive CompoundBiochemistryMedicineBiotechnology	2020	111
A sub-freshness monitoring chitosan/starch-based colorimetric film for improving color recognition accuracy via controlling the pH value of the film-forming solution Bin Li, Yiwen Bao, Jiaxin Li, Food Chemistry Food ChemistryChemical EngineeringEdible FilmEngineeringEdible Packaging	2022	96
Anthocyanins-loaded nanocomplexes comprising casein and carboxymethyl cellulose: stability, antioxidant capacity, and bioaccessibility Huijun Cui, Xu Si, Jinlong Tian, Food Hydrocolloids Biofunctional MaterialAnthocyanins-loaded NanocomplexesCarboxymethyl CelluloseNatural PolymerChemistry	2021	87
Effect of Blueberry Anthocyanin-Rich Extracts on Peripheral and Hippocampal Antioxidant Defensiveness: The Analysis of the Serum Fatty Acid Species and Gut Microbiota Profile Xu Si, Jinfeng Bi, Qinqin Chen, Journal of Agricultural and Food Chemistry	2021	79
Interactions of blueberry anthocyanins with whey protein isolate and bovine serum protein: Color stability, antioxidant activity, in vitro simulation, and protein functionality Zhihuan Zang, Shurui Chou, Lijuan Geng, LWT Whey Protein IsolateFood Bioactive CompoundBiochemistryNatural SciencesFood Analysis	2021	79
Utilization of ultrasound and glycation to improve functional properties and encapsulated efficiency of proteins in anthocyanins Huijun Cui, Zhihuan Zang, Qiao Jiang, Food Chemistry Protein ChemistryEncapsulated EfficiencyFunctional PropertiesBiochemistryNatural Sciences	2023	51
Effect of bovine serum albumin on the stability and antioxidant activity of blueberry anthocyanins during processing and in vitro simulated digestion Zhihuan Zang, Shurui Chou, Xu Si, Food Chemistry Food ChemistryNutritionBiochemistryPhysiologyBiotechnology	2021	49
The effect of pH on the chemical and structural interactions between apple polyphenol and starch derived from rice and maize Shurui Chou, Bin Li, Hui Tan, Food Science & Nutrition	2020	38
Serum Ceramide Reduction by Blueberry Anthocyanin-Rich Extract Alleviates Insulin Resistance in Hyperlipidemia Mice Xu Si, Jinlong Tian, Chi Shu, Journal of Agricultural and Food Chemistry	2020	36

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